Wide Open Agriculture (WOA) announce that following a three-month intensive research program led by Curtin University and food scientist and co-inventor of the lupin technology, Dr Stuart Johnson, a number of early-stage food and drink prototypes have successfully been developed using WOA's Modified Lupin Protein (MLP) concentrate. This marks the most significant milestone in the Company's lupin project to date and is a major step towards confirming the commercial viability of using MLP across multiple plant-based food and beverage sectors. The research confirmed that MLP can be added to WOA's oat milk product OatUP, which will increase the milk's protein level. Plans are now underway to rapidly develop and launch a protein enhanced oat milk product as an additional product line. High protein, low GI (glycaemic index) udon noodles were also successfully created, tasted and product development will be progressed. Results have confirmed that the MLP can form a gel-like matrix using additional gelation mixtures, which can then be used to create plant-based yoghurt, cheese and mayonnaise products. Oat and lupin protein balls have also been developed and are now available for purchase on dirtycleanfood.com.au. In an encouraging development, an early-stage plant-based burger matrix has been developed and displayed good qualities of texture and gelation. This product can now be used as the base material for further development to create a plant-based burger, sausage or mince for taste, sensory and nutritional testing. Developing these early-stage food prototypes was a critical step towards commercialisation, as it unlocks the possibility for global food manufacturers to develop and launch their own products using MLP as a key ingredient. It also accelerates WOA's ability to develop, launch and market multiple plant-based protein products under the Dirty Clean Food brand. The research has also provided WOA with the critical data and building blocks to transition into consumer product development across five food and beverage categories, including plant-based meat, non-dairy milk alternatives, noodles, plant-based snacks and protein supplements. Category 1 - Plant-based milk WOA has successfully added MLP concentrate to OatUP which has increased the milk's protein level. This would allow the product to compete more strongly against soy and dairy milks which have slightly higher protein levels that traditional oat milks. Highly encouraging feedback surrounding the taste, nutrition and eco-friendly credentials of this protein enhanced OatUP has led to an increased corporate focus to rapidly develop and launch a new product line. Discussions are already underway with OatUP development partners to rapidly generate a proof-of-concept product. This product would become an alternative option for consumers alongside traditional OatUP which is currently on sale. Category 2 - Plant-based meat alternatives The potential for modified lupin protein concentrates to form a stable emulsion gel matrices (a base for embedding meat-like fibres of plant protein for a plant-based meat) has been successful. This gel can now be used as the base material for creating plant-based meat products with further development underway to create a plant-based burger for taste and nutritional testing. Additional meat alternatives such as plant-based sausage, chicken and mince will also be investigated in future research. Beyond Meat, Impossible Foods and Burcon utilise or manufacture plant-based proteins as the key ingredient of their current alternative meat range. With an increasing number of products becoming available in supermarkets globally, these products are being accessed by consumers as to their impact on climate change, animal-welfare concerns and potential health benefits they may have. If successful in creating plant-based meat products in the future, WOA believes there are a number of promising attributes that could make the Company's lupin-based products stand out at the point of sale. Lupins are low GI, high in protein and dietary fibre, non-GMO and gluten free. They also have a low carbon foot-print, low water pollution and are an important component of regenerative farming systems. Category 3 - Plant-based snacks WOA has developed and launched plant-based protein balls which are now available to purchase at dirtycleanfood.com.au. The protein balls are made using standard lupin protein, which does not require WOA's patented process to create WOA's Modified Lupin Protein (MLP) concentrate which will be applied to develop more complex food products. The limited edition Oatein balls will have limited impact on revenue but demonstrate that WOA has successfully transitioned into selling a lupin-based product within a short timeframe. The Company will now investigate other potential lupin products that can be sold in small batches. Category 4 - Protein supplements During testing, it was confirmed that the MLP concentrate can become an instantly soluble powder, which can be used for protein enrichment in hot drinks or as a protein supplement for sports beverages. This is a highly encouraging outcome and the Company will investigate if additional supplements and vitamins can be incorporated to create a plant-based protein powder for sports drinks. Next steps: WOA's business development strategy is two pronged with a focus on DCF in-house product development along with offering the modified lupin protein to external food manufacturers. Data from these results will be used for in-house consumer product development of oat milk and udon noodles and components such as flavourings and colours will be incorporated to produce a number of final products which could be sold to consumers. The research outcomes are also expected to reduce the time required for future product development work and the scale-up required towards commercial production of food and drink products for wholesale and retail distribution. WOA is also in final stages of consideration to purchase pilot-scale food processing equipment for in-house development.